Easy homemade Bar en croûte de sel – Salted sea bass

Bonjour ! A kind reminder from my last recipe post : as many young people my age in Paris, I love going to restaurants but when it comes to cooking, only very recently did I outgrow the dishes I put together during my university years. When I settled in with my Fidanzato, I had to learn to cook. I do not expect him to live off my lazy salads…

So the recipes I am showing you are not food magazines worthy,  but they are candid demonstrations of a new cook with no culinary schools background, with limited tools, albeit with great expectations. These recipes are not Fondamentally’s, they are mostly traditional dishes.

Salted sea bass reminds me of lunching at Juan and Andrea’s on Formentera. It is a very  pleasant protein filled dish and as usual, extremely easy to cook.

Ingredients for 4-6 people :
– 1 or 2 sea bass amounting to 2,5 kg
– 2,5 kg of cooking salt
– herbs you like. I personally love thyme, laurel, coriander…
– fennel
– lemon
– olive oil
– egg whites.

One day before or even earlier, fill a glass with olive oil and put in the freezer.

Preheat the oven at 200°C. The fish should have been prepared by the fishmonger. In a dish that goes into the oven, pour about 2 cm of cooking salt and mix it with part of the egg whites. Then put the fish on the salt, stuff the fish with the herbs, the lemon and the fennel and make sure to close the fish as much as you can before pouring some cooking salt again and mixing it with egg whites.

bar au sel

Bar au sel – Fondamentally 君悦

Or you may put in the dripping tray…

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Bar au sel – Fondamentally 君悦

Then, shove the dish into the oven for 45 minutes. Once done, remove the dish from the oven and wait 10 minutes before breaking the salt. Ta-da ! Then you may just get the iced oil that should look like butter now and use it on the fish.

You may serve this dish with plain rice and veggies.

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Bar au sel – Fondamentally 君悦

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